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Spicy and smoky baked eggs recipe
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4 ratings
This Mexican-inspired baked eggs recipe is actually cooked on the hob, making it quick and easy, just pop the part-baked baguettes in the oven. Super-tasty and comforting, everyone will be asking for this again. See method
Ingredients
- 2-pack part-baked baguettes
- 1 tbsp olive oil
- 1 onion, finely diced
- 1 tbsp smoked paprika
- 1 red chilli, finely chopped, deseeded if you like
- 2 garlic cloves, crushed
- 400g tin chopped tomatoes
- 1 vegetable stock pot
- pinch of sugar
- 400g tin kidney beans, drained and rinsed
- 15g fresh coriander, roughly chopped
- 4 eggs
- 2 spring onions, trimmed and thinly sliced
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead
Each serving contains
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Energy
1925kj
457kcal
23%
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Fat
11g
15%
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Saturates
2g
12%
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Sugars
12g
13%
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Salt
2.1g
34%
of the reference intake
Carbohydrate 63.1g
Protein 21.1g
Fibre 9.9g
Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Bake the baguettes to pack instructions, then set aside.
- Meanwhile, heat the oil in a large, lidded frying pan over a medium-high heat and fry the onion for 5-6 mins until softened. Add the paprika, chilli and garlic, and cook for 2 mins. Stir in the chopped tomatoes, stock pot, 250ml water, the sugar and the kidney beans; bring to a simmer. Reduce the heat to low-medium and bubble for 15 mins or until thickened. Stir through most of the coriander.
- Use a spoon to make 4 indents and break an egg into each gap. Cover then cook for 6-8 mins or until the whites have set and the yolks are cooked to your liking. Top with the remaining coriander and spring onions. Serve with the bread for dipping.
Freezing and defrosting guidelines
Freeze beans only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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